Effects of Rosemary and Thyme Extracts on Acrylamide Formation in Fried Beef

Authors(3) :-Fatemeh Gholami, Alireza Rahman, Toktam Mostaghim

This study examined the effects of rosemary and thyme extracts on acrylamide formation in fried beef. Six samples including T0 (the control sample), T1 (1% thyme and 1% rosemary), T2 (1% thyme), T3 (2% thyme), T4 (1% rosemary), and T5 (2% rosemary) were prepared. The samples were deep fried at 200 °C for 10 minutes. Physicochemical properties (pH and moisture content), oxidative indexes (peroxide value, anisidine value, and total oxidation index), acrylamide level, and sensory properties (flavor, texture, color, aroma, and overall acceptance) of the samples were investigated after frying. A completely randomized factorial design was adopted and all analyses were conducted using SPSS 16.0. According to the results, the addition of rosemary and thyme extracts to beef samples decreased acryl amide formation. The lowest levels of acrylamide were observed in T0 and T1 samples, respectively. The extracts had no significant effects on pH and anisidine values. Increasing the levels of extracts in the samples significantly reduced the peroxide value and total oxidation index, but increased the moisture content. The sensory results indicated that addition of rosemary and thyme extracts to the beef samples did not lead to any significant effects on flavor, texture, color, and aroma. Moreover, T1 and T5 samples had the highest and lowest scores, respectively. In conclusion, both rosemary and thyme extracts could significantly decrease the acrylamide level generated in fried beef. Moreover, 2% rosemary and a combination of 1% thyme and 1% rosemary had the strongest effects on reducing acrylamide and oxidative indexes. However, the samples containing 2% rosemary did not provide acceptable sensory indices. Therefore, T1 can be introduced as the best sample.

Authors and Affiliations

Fatemeh Gholami
Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
Alireza Rahman
Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
Toktam Mostaghim
Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran

Acrylamide, Fried Beef, Oxidative Indexes, Rosemary, Thyme

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Publication Details

Published in : Volume 3 | Issue 4 | May-June 2017
Date of Publication : 2017-06-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 352-360
Manuscript Number : IJSRST173476
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

Fatemeh Gholami, Alireza Rahman, Toktam Mostaghim, " Effects of Rosemary and Thyme Extracts on Acrylamide Formation in Fried Beef, International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 3, Issue 4, pp.352-360, May-June-2017. Available at doi : 10.32628/IJSRST173476
Journal URL : http://ijsrst.com/IJSRST173476

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